Nuts over Coconut

In regards to cooking and baking....coconut has been king for us this year.   There is still some controversy about coconut oil but all I have read has listed all the benefits of using coconut oil especially at high heat.  All I know is it has changed baking for us for the better!  I started trying a lot of vegan recipes bc they won't have any eggs or milk (our allergies) and I am so happy...most of the recipes are a little easier to make and are healthier.  Vegan recipes tend to use flax seed meal in place of eggs and coconut oil instead of butter or shortening; great for us bc the boys need the extra fat in their diet they don't get from nuts or eggs.  Rosemary chocolate chip cookies (we love with or without the rosemary).  The best banana muffins ever.  Chocolate zucchini bundt cake (all of those recipes from "Isa Does It).  The ganache is made from almond milk (we used rice), maple syrup and chocolate chips.
Maple pumpkin donuts.  Pear coffee cake.  Oatmeal raisin cookies.

And these recipes taste great-not just "great for vegan baking" but great in general.  I have been using coconut sugar in place of white sugar in all recipes too.  Sugar is sugar but coconut sugar is less refined and I think it elevates the recipes.  I made a recipe with coconut sugar and once with white sugar and we liked it better with the coconut sugar.

Here are some pics of Avery helping make a guacamole salad...nothing to do with coconut but cute nonetheless.

My favorite sources for recipes:  Ina Garten, Marina Delio at yummymummykitchen.com, Dana and John at theMinimalistBaker.com and Isa Chandra Moskowitz (great for vegan cooking/baking).  That crew never lets me down.  Happy Baking!